Soak chana dal for 5-6 hours and drain water from it.
Grind coarsely till it becomes partially smooth in texture.

Now take in a steel container and cook for 2-3 whistles in cooker.
Now heat oil in a pan at slow flame.

Add mustard seeds in it.
When it splutters, add ginger chilli paste, salt, sugar and lemon juice in it.
Stir well for 10-15 minutes and cook till oil is separated.

And transfer in serving plate.

And then garnish with sev, pomegranate seeds and coriander leaves.